Iron Chef Bradley VI Turnin Pictures (UNLOCKED and OPEN)

[Tenpoint5]

Basic Iron Chef rules:

Be creative on your recipes.

It can be as simple as a new ABT or a recipe that would take a snooty waiter in a fancy-schmancy restaurant 10 minutes to describe.

At least 80% of the cook time must be done in the Bradley Smoker, grill or other cooking method. Up to 20% of the cook time can be done on the stove, oven,

Use any spices or pre-made BBQ sauces, or other goodies as you wish.

The recipe is not limited to just the 3 main ingredients. Your pantry is open and anything is fair game to be used in your recipe. As long as the meat and two other ingredients are in one dish. ie...one bite gets all three ingredients.

It can be breakfast, brunch, lunch, or supper, or midnight snack.

Voting will be done in the form of a poll, which will be posted on May 31st and will close June  4th.  You will only have to pick your favorite and vote for that one. All of the Money Shot Pictures will be posted in the very last thread when the voting opens.

PLEASE REFRAIN FROM COMMENTING IN THIS THREAD UNTIL AFTER ALL THE ENTRIES HAVE BEEN POSTED. This will allow everyone an equal chance in the voting. Please continue commenting in the Ingredients and Smack talking thread.

[Tenpoint5]

I will even go first.

Tenpoint5's Ultimate BBQ Burger!!  or A Carnivore Burger for short

I just so happened to have some bulk Beer Brat sausage meat in the freezer. So I formed that into patties. Hit the patties with a little Hickory Smoked Mediterranean Sea Salt, Some fresh Cracked Black Pepper and Garlic Salt.  I grabbed me four slices of Homemade Thick cut Triple Maple Bacon. Fired up the grill and got them all cooking on low heat. Heated up the Pulled Pork in a pan with a splash of beer for moisture. When everything is cooked and warmed up, it is time for assembly. Bun bottom, then Brat Pattie, then crumbled Feta Cheese, then Pulled Pork, a splash of Smoky Mountain Smokers BBQ sauce drizzled over the Pulled Pork, add the two slices of BACON and throw on the Bun Top. WARNING: Place a hat on top of your head preferably an Elmer Fudd hat that you can tie under your chin. Cause this thing is blow your mind good!!!

Should look something like this when your done!

[deb415611]

Greek Style Pizza




Ingredients:

Beer Pizza Crust :
9 oz room temp beer
2 Tbsp olive oil (for dough)
1 Tbsp sugar
5 tsp salt
2 ½ tsp instant dry yeast
12 – 15 oz all purpose flour

For pan:

2 Tbsp cornmeal (for pan)
2 Tbsp olive oil (for pan)

Beer pizza Sauce:
6 oz tomato paste
½ cup beer
2 Tsp oregano
2 tsp fennel pollen
1 clove minced garlic

Toppings:
1 lb favorite bulk sausage
Red onion slices
Red pepper slices (cold smoked in Bradley)
Calamata Olives (cold smoked in Bradley)
16 oz diced mozzarella
4 oz crumbled feta cheese




Combine beer, olive oil, sugar, salt and 12 oz flour.  Beat until smooth, stirring in enough flour until the dough is fairly stiff.  Turn dough out onto lightly floured bowl and knead until smooth & elastic (or in stand mixer).  



Place dough in greased bowl, turning once to grease top, cover and let rise in warm place until double, about an hour.



Lightly punch down dough.  Oil 16" round deep pizza pan.  Sprinkle pan with cornmeal.  Pat dough into pan, pinching up a rim around the edges.  Cover and let rise in warm place until double – about an hour.



Prep ingredients - cold smoke peppers & olives.  Partially cook sausage



Mix all sauce ingredients together



Bake on Traeger - temp set at 450,  for about 25 minutes ,  then under broiler for 3 to 4 minutes





Enjoy!  ;D ;D

[KevinG]

Ultimate Brat Dog by KevinG

Here's the ingredients
Some beer brats (killed two birds with one stone)


Chips


Corn on the Cob


Cole Slaw


Sourdough Buns


Garlic and Herb Feta Cheese


Mayo


Creole Mustard


Sauerkraut


Bacon


Step one - Cook the brat over hot coals.



Step two - Cut the brat and stuff with the feta cheese.


Step three - Wrap the brat with two strips of bacon. Keep the bacon on by using toothpicks (make sure to count how many you use, they may disappear on a flare up.)


Step four - Cook the bacon wrapped/cheese filled brat. You may need to cook off the side of the coals to prevent flare up.


Step five - Take bun and spread one side with Mayo and the other with the Creole Mustard. Remove the cooked brat from the grill and remove the toothpicks (make sure they match the count from above). Place the brat on the bun and top with the sauerkraut.


Pile the rest of the fixins on your plates and enjoy.


Here's a close up.


Sometimes the simplest solution is the best solution - I've been eating these all week. Here's the kicker, I don't like sauerkraut or feta cheese but the combo above is killer.

[Caribou]

Dinner Time Sausage, Gravy over Feta-Herb Beer Biscuits


Ingredients:

1 1/4 lb ground pork butt
1 lb ground skinless chicken thighs
2 1/2 tsp Chukar Dave's Season Blend (Sea Salt, garlic, tomato, oregano, fennel, habenaro and secret spices, too)
1 10oz jar Delallo Sun-dried tomato bruschetta (salt, tomatoes, olive oil, garlic, oregano) drained (reserve 2 TBS of the drained oil)
1 sliced Vadelia sweet onion
1 12oz bottle of beer, room temp
2 cup flour
3 tsp baking powder
1 tsp salt
1 TBS sugar
3/4 tsp Herbes de Provence (or any herbs you enjoy)
1/2 cup Shortening
1/2 cup feta crumbles
1 TBS butter melted
1 1/2 cup half & half
3 TBS Wondra Flour
Salt and pepper

Combine ground chicken, ground pork, Chukar Dave's seasonings and the drained sun-dried tomato brushetta

Blend well, then run through a meat grinder once.  This makes the tomato chunks smaller and more distributed.

Form 8 big patties and slice the sweet onion.  These are cold smoked for 1 hour using pecan pucks.
While they are smoking make your biscuits

In a large bowl blend flour, baking powder, salt, sugar and Herbes de Provence.
Add the shortening and cut it into the dry ingredients.
Add the feta and cut that into the mixuture until the largest pieces are about the size of a pea.

Measure 3/4 cup of the beer and blend it in.  Save what's left in the bottle for your gravy.

Once blended, turn the dough onto a floured surface and lightly.
Roll out to 1/2" thick and cut into biscuits, I used about a 4" cutter to make big ones.
Brush tops with melted butter.

I baked mine in a gas grill at 450F on an ungreased pizza stone for 15 mins.

Remove the onions from the smoker during the last 10 mins of smoking and dice them.
Heat up the two tablespoons of oil that you reserved from the bruschetta on the grill or side burner if you have one.
Saute and carmelize the onions.  Remove from the pan.

After the sausage patties are done with the hour of cold smoke, immediated place them in the same pan once it has been heated again.
Cook the patties over med-high heat for 8-10 mins on each side.  You want them nicely browned and fully cooked (IT 165F)
Once cooked remove from the pan and keep warm.  Drain all but 3 TBS of the grease from the sausage patties.

Heat up the oil on medium heat and add the remaining beer (you better not have drank it!)
Deglaze the pan with the beer until all the brown tasty bits are off the bottom of the pan.  Bring this to a simmer.

In a pint jar mix the half and half with the 3 TBS Wondra Flour, add this to the simmering beer.
Cook while constantly stirring until it boils for one minute and thickens. Return carmelized onions to the pan. Salt and pepper to taste. Remove from heat.
Split biscuits, place sausage on top and pour gravy all over it...Enjoy!

[ronbeaux]

Winnin Spinnin Beer Bread with feta, cheddar, and jalapeno fresh from the garden. Loaded with a crumble smoked fattie and served next to crawfish ettouffe.


The ingrediants for the bread dough


The beer, oil, yeast, sugar for the dough


The fattie



The prep



The spin



The cook



The slice



And of course, the money shot!!

[seemore]

June's Grilled Greek Mini Pizzas

For the Tsatziki sauce:

1 container Greek style yogurt
1 package feta cheese
1 seeded, skinned, grated cucumber, well drained
dill weed, to taste
Combine the above ingredients and allow to chill.

Next, slice some red onion and place it in a dish of beer generously sprinkled with dill:

For the pizza:

Pita bread
Scott's Greek Loukanika sausage
Greek olives
Feta cheese
Oregano
Place the loukanika in a "bath" of beer and dill weed:

Prepare the grill.  Place the onions in foil and secure.  Brush the pita bread on both sides with olive oil. 
Once the coals are ready, sprinkle with mesquite wood chips and oregano.
Grill the loukanika, onions, and pita bread.

To assemble the "pizza":
Spread a generous layer of the tsatziki sauce on the pita bread.

Layer on slices of Loukanika, red onions, pitted & roughly chopped Greek olives, feta cheese, and oregano leaves.

OOPAH!!!

[NePaSmoKer]

Nepas Stuffed Feta/Sausage/Andouille Avacados

My prep ingredients.



Homemade sausage & andouille



Cooking the sausage in beer.





Split andouille for the MAK/GrillGrates



Feta, herb, garlic and cilantro



Chopped sausage/andouille stuffing ready for the mix with feta



Beer and green chili verde. This is for topping the avocado.





Items for stuffing and breading the avocado. Feta/sausage stuffing, egg wash and bread crumbs



Double smoked andouille while the avocado's are being stuffed



Peeled and stuffed. Nice plate huh  :D



Re assembled and coated with montery jack egg wash coating. The jack cheese will melt and hold the avocado together



Frying on my MAK





Plated

[BuyLowSellHigh]

Smoked Stuffed Pork Loin with Caramelized Onion and Beer Sauce

Shown here plated with oven roasted new potatoes and sauteed spinach



For the Pork Loin:

1 boneless pork loin, ~ 4 lbs well trimmed of fat and silverskin
2 Tbl olive oil
12 oz sweet Italian sausage
6 oz Feta Cheese
6 oz very thinly sliced Parma-style ham, (slices should be paper thin but intact whole slices)
½  tsp fresh Rosemary leaves, finely chopped
½  tsp fresh Oregano leaves, finely chopped
Freshly ground black pepper
Salt

Caramelized Onion and Beer Sauce

2 medium yellow onions, cut in half and thinly sliced
2 Tbl butter
2 cloves garlic, finely minced
1 tsp ground Fennel seed
½ tsp ground Coriander seed
½ tsp salt
¼ tsp freshly ground white pepper
2 12-oz bottles of pale German-style lager, at room temperature
½ cup Dijon mustard
¼ cup honey

Prepare a Bradley Smoker by preheating to 250 °F.

Heat a 10-inch sauté pan over medium-high heat, add 1 Tbl of olive oil.  Quickly cook the sausage until it loses all of its raw redness, about 5-7 minutes, breaking it up with a spatula or large spoon as it cooks.  Do not brown the sausage aggressively.  Transfer the cooked sausage to a colander set over or in large bowl to drain and cool the sausage to room temperature.

While the sausage is cooling prepare the pork loin.  Butterfly the loin in a 2-way cut so that it opens like a folded letter.  Make the first cut down the length of the loin to within ~ ½ inch on the opposite side at approximately one-third of the thickness, and lay the cut loin open.  Make the second cut in the opposite direction along the length of the remaining thicker section, again to within ½-inch of the opposite side, and lay the butterflied loin open like an unfolded letter.   Season the inside of the cut loin with freshly ground black pepper (~1/4 tsp) and the chopped Rosemary and Oregano leaves.



Orient the cut loin lengthwise left to right.  Line the opened pork loin with the ham by carefully centering and laying the individual slices across the width of the loin (top to bottom), overlapping the ham slices by halves as you proceed.  Finish by laying an additional slice at each end in the middle aligned along the length of the loin (left-right), allowing half of the each slice to extend beyond the loin.

Begin filling the loin by placing about ½ of the cooked and crumbled sausage on top of the ham in the middle, covering the center third of the ham along the length of the loin.  Follow with the Feta cheese, broken and crumbled as necessary.  Finish by topping the cheese with the remaining sausage.



Carefully fold the ham over the sausage and cheese stuffing beginning with the end pieces.  Fold those pieces over the stuffing to close the ends.  Then start at the far side and carefully lift and pull the ham towards the near side and over the middle.  Follow by folding from the near side over the middle toward the far side.  When completed you should have a ham enclosed roll of sausage and cheese in the middle of the opened pork loin.



Now roll the loin to close, beginning with the near side.  Gently lift and roll the loin over the rolled ham stuffing and continue rolling until close with the seam underneath.  Tie the stuffed and rolled loin with butchers twine beginning in the middle.  Tie evenly in at least five places, with a string within one-inch at each end.  Do not tie too tightly as that will squeeze the stuffing out of the rolled loin.
 


The loin may be prepared several hours in advance of cooking and kept refrigerated until ready to proceed.  If holding the loin refrigerated remove and allow to temper at room temperature for 1-2 hours.Coat and rub the prepared loin with the remaining olive oil and season well salt and black pepper.  Begin cooking by placing the loin in the preheated Bradley Smoker.  Set the temperature for 225 ° and smoke for 80-minutes with 4 Apple pucks.  While the loin is smoking prepare a covered grill for indirect roasting at ~325 °F . 

When the grill is heatinng prepare the sauce.  Place a large sauté pan or a 3-quart saucepan over the hot grill and add the butter.  When the butter has melted and mostly stopped foaming add the onions.  Cook the onions over medium-low heat stirring occasionally until soft and deeply golden brown without any  burning or blackening, about 45-60 minutes



When the onions are caramelized  add the garlic, ground fennel and coriander, salt and pepper, and cook for 1-2 minutes with stirring to mix and distribute.  Carefully add the beer (it will foam) then the mustard and the honey and bring to a boil.  Reduce the heat and simmer for 10 minutes.



Remove from the heat and puree the mixture using a food processor, stick blender or blender, working in batches as necessary.  Place the pureed sauce in saucepan, cover and leave at room temperature until ready to use., or store in an airtight container in a refrigerator for as long as two days.



After the smoking period  transfer the pork loin on the Bradley rack to the grill



continue roasting on the grill over indirect heat until the internal temperature reaches 145 °F, about one hour more.  Remove from the grill, tent with foil and allow to rest for 15-20 minutes before slicing.   The finished roast will look like this



Prior to service reheat the sauce to a simmer.  Remove the strings from the pork loin and slice in approximately one-inch thick slices.  Plate and dress with  sauce as desired.

[/list]

[FLBentRider]

My Big FAT Greek Fatty

2lbs Jimmy Dean Sausage
1 1/2 Sweet Onion (You could use 1, I had a half on hand)
6oz  (I wanted to use greek beer, but I couldn't find any locally)
Feta Cheese
Kalamata olives (sliced)
1T roasted garlic
2T butter

Sliced Onion

Medium heat, with 2T butter

Add some garlic

Add the beer

Deglaze, reduce to a paste consistency


Roll sausage out on plastic wrap on cookie sheet

Add a ribbon of onions. Add feta cheese and sliced olives

Use plastic wrap to assist rolling

Onto a frogmat

Into the MAK - set @250F with "perfect mix" pellets

Set Pellet boss for 165F IT

Out of smoker

Slice and Serve with more onions on the side

[classicrockgriller]

SAUSAGE/CRAWFISH FETA PIE

Ingredients:



1 stick of unsalted butter
1 cup chopped onions
1 cup chopped bell peppers
1/2 cup chopped celery
1/4 cup chopped green onion tails
2 cloves of garlic minced
2 TS parsley
1 TS corn starch
1 lb of bulk sausage
1 lb of crayfish tails
1 can cream of mushroom soup
10 oz evaporated milk
5 oz feta cheese
beer (as needed)
salt, black pepper, red pepper to taste
2 9in pie shells
1 can of cresent rolls

Cook Sausage in Beer (about 6 oz) and drain. set aside



Saute Onions, Celery, and Garlic in butter till tender.



Add Soup, Milk, and Cornstarch diluted in 2 TS of Beer. Cook approximately 10 minutes, stirring occasionally.



Add the Crawfish, Green Onions, and Parsley. Cook until tender. Remove from heat.



Stir in the cooked Sausage.



Stir in the Feta.



Spoon into Pie Shells



Top with unrolled Cresent Roll dough.



Bake at 350* for 15 minutes then reduce to 300*.



Cook until golden brown.





Some breaded Okra in the Traeger.



Some Beer Bread from my starter. (just subed beer for the water)





Blackberry Cobbler for desert.

1/2 stick of Butter
2 cups of Fresh Balckberries
1 cup of sugar
1 ts baking powder
1/2 cup of milk plus a gulp.
1 cup of flour
Cinnamon (as much as you like)

Melt the butter in a bread pan. Mix up the Sugar,Baking Powder, Milk, Flour and pour on top of the melted Butter.

Sprinkle on the Cinnamon. Dump the Blackberries around the bowl. Bake at 375* til brown on top.





Dinner Time:







(The Bread was done in the oven, but the Cobbler was done on the Traeger)

[Tenpoint5]

As Is the Norm I will make this final entry for you to view all of the Turn-In "Money Shot's" in NO particular order.

KevinG



BuyLowSellHigh



Ronbeaux



Seemore



NePaSmoker



Tenpoint5



Deb415611



ClassicRockGriller



FLBentRider



Caribou

[captainkm]

Fantastic people, hats off to all.  Every dish sounds and looks great.  This is such a great forum.

[Tenpoint5]

Please refrain from commenting in this thread until after the voting closes on Saturday so as not to influence the voting in any way. Just want it to be as fair as possible. Thanks

[Tenpoint5]

GAME OVER!!

Congratulations to NEPASMOKER who is the winner of Iron Chef Bradley VI

I want to also congratulate everyone that entered this time around there was some really great recipes submitted.